Join us for a tasty evening at the local Hopewell Valley Vineyards as in-house chef of the vineyard Nikiforos Vaimakis lovingly caters some of his favorite winter dishes, sourcing local and fresh ingredients, and drawing inspiration from both his native country of Greece as well as the farm-to-table movement of the States.
With every new dish a different wine will be served and presented that best complements the dishes flavors and palate.
ORGANIC. SEASONAL. LOCAL. FAIR-TRADE.
This month’s theme: Heart-warmming, nourishing, vegetarian/vegan dishes for the winter.
Limited to 14 guests, reservations required.
First: Mixed greens and baby arugula salad, toasted almonds, pomegranate, balsamic vinegar, dill and cilantro dressing (Vegan and Gluten free)
Wine Pairing: Spumante Secco
Second: Pumpkin, sweet potato, and carrot soup with fresh ground ginger, roasted pine nuts, black raisins, fresh pepper, and dill (Vegan and Gluten free)
Wine Pairing: Chardonnay
Third: Mushrooms cooked in red wine and local honey sauce, with shallots, garlic, parsley, and sesame seeds packed in pastry nests (Vegan)
Wine Pairing: Chambourcin
Fourth: Green Winter Cabbage stuffed with buckwheat risotto infused with herbs and spices, served with whipped yogurt dressing (Vegetarian and Gluten free)
Wine Pairing: Sangiovese
Fifth: Dark Chocolate cake rolled with red port, orange peel and almonds made with a base of coconut butter and coconut milk
Wine Pairing: Red Port